This is one of those dishes that is hard to distinguish from the real deal and yet it is so healthy. This version uses low fat fromage frais instead of the traditional full fat mayonnaise and the result is amazing. I’ll be surprised if your nearest and dearest can tell the difference; don’t tell them they will never know. Children will love it! It’s quick and easy to prepare, can be served as a main course, as a sandwich filling or leftovers (if any) can be stirred into pasta, noodles or rice making it stretch even further, great if you are watching your budget. A win win all round.
How to Make:
500g low fat fromage frais/low fat yogurt
1-2 tablespoons mango chutney (or to taste)
Curry powder (to taste)
Salt and black pepper
1 kg cooked chicken, all skin removed
240g grapes, washed and halved
Fresh parsley, chopped
In a large bowl mix together the fromage frais, mango chutney, curry powder and a little salt and pepper. Cut the cooked chicken into bite size pieces and add these to the bowl. Stir well to ensure all the chicken is thoroughly coated. Add the halved grapes and stir once more. Cover and chill in the refrigerator until ready to serve, sprinkled with parsley.
By removing all the skin from the chicken eliminates the majority of the fat, making it a lean choice. This is great served for a lunch, for a picnic or as part of a buffet when entertaining. Substitute 0% Greek yogurt for the fromage frais if you prefer and cooked chicken for cooked turkey, which is a great way to use up leftovers at Christmas.
As well as being a wife and mother of three, Jayne Meade’s passion is, and always has been, food. Her other claim to fame is that she has considerable experience at over indulging and has tried every diet going in a quick
fix attempt to shed unwanted pounds and along with the best of them, failed miserably, which ultimately lead her on to develop a range of recipes of normal, everyday food made with healthy ingredients. She has taught basic and professional cookery, studied at the world famous Le Cordon Bleu Institute in London and entered the world of cut-throat freelance catering, which, taught her that there must be a better way to make a living.